It’s hard to believe November is almost here; the leaves are falling and temps are dropping. These changes make me crave a bowl of soup and motivates me to start cooking. And warm soup is good for your tummy.
Eating a healthy diet and being balanced is important to me, so we’re always testing in the kitchen. Eating soup is healthy because it consists mainly of vegetables, filled with nutrients. We make the usual soups in the fall and winter – variations of stew, chili, gumbo, lentil, chicken and tomato soup.
Home-made chicken soup is the go-to meal when we’re not feeling well. My recipe includes organic chicken, a lot of veggies, herbs and spices. The steam from chicken soup helps relieve a congested nose and throat. Chicken contains an amino acid called cysteine, which is similar in chemical content to a drug called acetylcysteine that doctors give for bronchitis and respiratory infections to help thin mucus.
My favorite soup from last winter was pumpkin soup. Yes, pumpkin soup. After taking an online quiz to determine my ‘dosha’ for better life balance, it led me to a pumpkin soup recipe. Dosha is the Ayurvedic term of the 3 energies – Vata, Pitta, Kapha – that circulate in our bodies and govern physiological movement…basically your body type. Here’s the link to discover your dosha.
Apparently I am predominately a Vata, which means light, quick and changeable. Vatas love excitement and new experiences; they are energetic, creative, and flexible when in balance.
Here’s the original pumpkin soup recipe I recommend you try. As usual, some tweaks were made from my perspective after preparing the pumpkin soup a few times. Got me hooked and warms my Vata tummy. Below is the Brigittized version.
Brig’s Pumpkin Soup
- 2 15oz. canned pumpkin (preferably organic)
- 1 cup water
- 1 teaspoon olive oil
- 1 cup chopped onions (or leeks)
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/2 teaspoon cloves, ground
- 2 cups vegetable stock
- 1 cup almond milk (you can substitute regular milk)
- Nutmeg for garnish (or any greens – I like to add arugula)
- Heat a soup pot over medium heat and add the oil. Add the onions and spices. Sauté for 4 or 5 minutes.
- Add the pumpkin pulp and continue to sauté for another 3 or 4 minutes.
- Add the vegetable stock to cover the pumpkin and bring to a boil. Reduce the heat and simmer for about 10 minutes.
- Blend the soup to a smooth consistency with a hand blender or food processor, adding the almond milk as you blend. Return the soup to the pot and reheat if necessary.
- *Or you can skip the blending part and simply add the almond milk to the soup pot and stir together until warm.
- Garnish with a sprinkle of nutmeg and some greens (my choice is arugula)
Serves 4 to 6
What is your favorite soup recipe? Please share in the comments below.
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